Description

This hearty and flavorful Jambalaya recipe features a medley of chicken, turkey sausage, shrimp, and vibrant vegetables cooked with Cajun spices and herbs. A one-pot Creole classic, it’s perfect for a comforting family dinner, combining tender rice with a savory tomato base and just the right amount of spice.

Ingredients

Scale

Vegetables & Aromatics

2 small onions, chopped
1 red bell pepper, chopped
2–3 jalapeno peppers, chopped (optional)
2 stalks celery, chopped
6 cloves garlic, chopped
3–4 tomatoes, chopped

Proteins

1 pound boneless, skinless chicken breast, chopped
½ pound turkey sausage, chopped
½ pound shrimp, peeled and deveined

Liquids & Sauces

2 tablespoons olive oil
8 ounces tomato sauce
1 cup chicken stock

Dry Ingredients & Seasonings

1 tablespoon Cajun seasoning (or more to taste)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
1 cup white rice

Instructions

Prepare vegetables and proteins: Heat olive oil in a large pan over medium heat. Add onions, red bell pepper, jalapenos (if using), and celery, sautéing for 6-7 minutes until softened and fragrant. Add the chopped garlic, chicken, and turkey sausage and cook for an additional 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Add tomatoes and spices: Stir in the chopped tomatoes and cook for about 3 minutes to soften and meld the flavors. Then add the Cajun seasoning, dried oregano, dried basil, salt, pepper, tomato sauce, and chicken stock. Mix all ingredients thoroughly to combine.
Cook the rice: Stir in the white rice and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer gently for 25-30 minutes or until the rice is fully cooked and tender, absorbing all the flavorful liquid.
Sauté shrimp and finish: While the rice cooks, heat a separate pan over medium heat. Season the shrimp lightly with salt and pepper, then sauté until pink and cooked through, which should take about 3-4 minutes. Gently fold the cooked shrimp into the jambalaya mixture just before serving to distribute the seafood evenly.

Notes

For extra heat, add more jalapenos or increase the Cajun seasoning.
You can substitute turkey sausage with Andouille sausage for a more authentic Cajun flavor.
To make it gluten free, ensure all seasonings and sausages are gluten free certified.
Adjust the amount of chicken stock depending on your rice’s cooking needs.
Jambalaya can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun/Creole

Keywords: Jambalaya, Cajun, Creole, chicken, shrimp, sausage, rice, spicy, one-pot meal